1 1/2 c. finely crushed cream filled chocolate sandwich cookies, about 18 cookies
2-3 tbsp. butter, melted

Preheat oven to 300 degrees. Combine cookies and butter; press firmly on bottom of 9 inch springform pan or 9 x 13 inch baking pan.

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) pkg. semi-sweet chocolate chips or 8 (1 oz.) squares semi-sweet chocolate, melted
1 (14 oz.) can Eagle Brand milk, not evaporated milk
4 eggs
2 tsp. vanilla

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes until set. Cool. Chill thoroughly.

TOPPING:

4 oz. cream cheese
4 oz. sour cream
1 tbsp. powdered sugar
1 chocolate bar

Beat cheese and sugar until fluffy. Spread evenly over top of cake. With potato peeler, shave chocolate bar into curls, then sprinkle on top of cake.